Summer is now coming and I feel like enjoying finger food at night instead of a basic meal. In a way this kind of food feels more festive and reminds me outdoor night diners that will come soon.
Last week-end I've baked home-made pretzel from scratch. I was at first a bit scared about making some due to this baking soda way of cooking but it appeared to be such an easy thing and I am glad I gave it a try.
I served them with a cheddar sauce, a raspberry mustard, lettuce and a glass of red wine and it was the perfect dinner we needed !
Makes 8 big pretzel:
310 gr lukewarm water
2 tbsp caster sugar
1 active dry yeast sachet
85 gr melted butter
3 tsp salt
520 gr flour
90 gr baking soda
1 large saucepan with 2 litres water
egg white + sea salt for coating & topping
egg white + sea salt for coating & topping
Raspberry mustard (makes a small bowl):
40 gr fresh raspberries
1 tbps mustard
1 tsp crème fraîche (optionnal, it depends how hot you like your mustard)
Cheddar sauce:
20 gr corn stach (or flour)
25 cl milk
1 tsp butter
100 gr shredded cheddar
Pepper, salt, shredded nutmeg
* The day before (or the morning for night) make your raspberry mustard.
* Start mixing the raspberries few seconds. Filter it through a strainer to take the seeds of.
* Mix the raspberries purée with the mustard (and crème fraiche if chosen) and set into the fridge to allow the raspberries flavor to developed.
* Make the pretzel.
* Preheat your oven on 50°C.
* Place the lukewarm water, sugar and yeast into a bowl. Mix to combine and set aside 8 to 10 minutes or until foamy.
* Mix this mixture with melted butter into a large bowl.
* Add the flour and knead until it forms a compact and lightly sticky dough. Turn the oven off.
* Knead the dough 2 or 3 minutes onto a slightly floured area.
* Place it into the bowl, cover with a linen and put into the oven warm 40 to 60 minutes or until double size.
* Once the dough is ok, preheat your oven on 220°C. Place baking paper over 2 baking trays.
* Fill the saucepan with water and add the baking soda. Bring to the boil.
* Meanwhile divide the dough into 8 equals pieces.
* Roll each piece into a 50-60 cm log and knot the pretzel as shown bellow.
* Boil the pretzel 2 at times into the water solution for 30 seconds, remove them with a large flat slotted spatula and place on the baking tray.
* Coat with egg white, sprinkle with fleur de sel and bake 10 to 20 minutes (depends on your oven), or until well golden.
* While the pretzel are cooking make the cheddar sauce.
* First, shred the cheese.
* Melt the butter into a large saucepan over medium heat.
* Whisk in the flour.
* Pour in the milk and whisk until the mixture thickens.
* Stir in the shredded cheddar and stir until it has completely melted.
* Add pepper, salt and shredded nutmeg as you like.
* Serve straight away.
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